Rigatoni with Roman Broccoli Sauce

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Romans use the leaves that grow around heads of broccoli to make a flavorful sauce for pasta. In the U.S., most of the leaves are stripped off before broccoli is sold. Our recipe instead uses the stems, which are equally flavorful and produce a silky sauce. Baby spinach retains the color of the original recipe.

Cook the broccoli and spinach

1

pound broccoli, stems and leaves only

1½

cups packed baby spinach

In a large pot, bring 4 quarts water and 2 tablespoons salt to a boil. Peel the broccoli stems, reserving any leaves, and cut crosswise into ½-inch rounds. Add the stems and leaves to the boiling water and cook until fully tender, about 10 minutes.

Stir in the spinach and cook until wilted, about 20 seconds. Using a slotted spoon, transfer the vegetables to a blender; reserve ½ cup of the cooking water. Keep the water at a boil.

Step 2 of 4

Cook the florets

1

pound broccoli, florets only

Cut the broccoli florets into 1- to 1½-inch pieces. Add the florets to the boiling water and cook until crisp-tender, about 3 minutes.

Using the slotted spoon, transfer to a colander and rinse under cold water until cooled. Again keep the water at a boil.